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2 cups dried macaroni
4 ½ cups Anchor Fresh Milk
1 tsp salt
50g + 100g Anchor butter, softened
2 Tbsp flour
6 slices streaky bacon, cooked until crisp and finely chopped (optional)
2 cups Mainland Cheddar Cheese, grated
½ cup Anchor Fresh Cream
2 cups panko bread crumbs
4 garlic cloves, finely chopped
2 tsp dried oregano
¼ cup fresh parsley, finely chopped
½ cup freshly grated parmesan
Place the pasta in a large saucepan with the milk and salt. Place over a medium heat, and bring to a gentle simmer, stirring regularly. Cook for 6-8 minutes or until the pasta is al dente.
In a small bowl, mix together 50g softened butter, flour and seasoning. Add to the pasta and stir until thickened. Cook out for 3-5 minutes, then stir through the bacon, cheese and cream. Season to taste and transfer to a baking dish.
To make the crumb, melt the remaining butter and mix with the panko, garlic, oregano and parsley. Season with salt and pepper, then sprinkle over the mac and cheese.
Place into a 200 degree celsius fan bake, and cook for 15-20 minutes or until the topping is golden brown and crispy. Leave to cool for 10 minutes, then serve.